Pollo en Crema (or Creamy Chicken) is a tasty dish that’s perfect for busy weeknights. Ready in under 30 minutes and incredibly delicious. Forget “Fast Times at Ridgemont High.” This dish is fast times from your kitchen to the table!
Disclosure: This post is sponsored by Mirum, but opinions expressed are my own.
Creamy is dreamy. Pollo en Crema (or Creamy Chicken) is one of those dishes that will make you drool (like a fool). What I love most about this recipe is how incredibly easy it is to make. It takes minutes, giving you more time to spend with the ones you love.
Here are the ingredients for Pollo en Crema (or Creamy Chicken). As you can see, this is already stuff you might have sitting in your fridge. FYI: I’m showing you a full chicken in this picture, but you can use whatever cut of chicken you like.
Start by adding salt and pepper to the chicken. Then searing it in a hot skillet. My family likes chicken thighs because of their rich taste. Once it is brown on one side, turn the chicken and sear on the other side.
Do you see that golden color? That means flavor. I can almost taste the Pollo en Crema (or Creamy Chicken)… YUM!
Remove the chicken from the pan and set aside. That chicken has been working hard so it needs to rest up a bit.
For these next steps, you want to have everything ready – just like a good Boy Scout or Girl Scout. Or in my case, my son likes to help me stir and “accidentally” nibble on something. lol. Cooking in the kitchen as a family is our way of creating memories.
Add butter to the skillet. Immediately add the onions. Cook for 1 minute and stir with your spatula. Be very careful not to burn the onion. If it burns, you will have to start all over again.
Then add the sliced mushrooms to the skillet. They will take roughly 4-5 minutes to cook down. It may look dry at first, but the mushrooms will give off liquid, releasing the juices on the bottom of the skillet. That amazing juice is not on the loose because you’ve captured that deliciously savory mushroom flavor.
This is the time to add the garlic and to scrape the bottom of the pan gently. You can also pour 1/4 cup of water to the skillet to release the juices. If you decide to add water, just know that the cream sauce will be more thin and not as thick.
Add the cream. You can use heavy whipping cream or crema mexicana. Some people will also use sour cream or milk. If you use milk, I suggest also using cornstarch diluted in water to thicken up the sauce.
Time to add the New Knorr Selects® Granulated Chicken Flavor Bouillon. It is made with
natural chicken stock and contains zero artificial flavors, colors, preservatives or
added MSG. This will give the recipe an extra depth of flavor. It goes well with just about any type of dish.
My family loves the Northgate Market located at 1950 Main St, San Diego, CA 92113. It’s almost like a pilgrimage to a food temple. My husband and son love to worship the pan dulce at the bakery section. I love being able to speak in my native Spanish and get all the products I love like the New Knorr Selects® Granulated Chicken Flavor Bouillon. You can also get it Cardenas, Superior, El Super, and Super King.
You gotta check out the Chicken Taco recipe using the New Knorr Selects® Granulated Chicken Flavor Bouillon: CLICK HERE.
Back to our Pollo en Crema … After you add the New Knorr Selects® Granulated Chicken Flavor Bouillon, you will have a yummy and decadent sauce. Be sure to scrape down the sides of the skillet, and don’t forget to taste for salt. If it needs more salt, add more of the New Knorr Selects® Granulated Chicken Flavor Bouillon as needed.
Return the chicken to the skillet. That bird is happy to return. Who wouldn’t want to be swimming in a yummy cream sauce?
Turn the stove knob to low. Then, put a lid on the skillet for 5 minutes. You want the sauce to thicken up slightly. I top off the chicken with chopped cilantro and green onions for color.
You eat with your eyes first, they say. Tell me this doesn’t look fantastic! Serve your Pollo en Crema with a side of rice and veggies. This dish is perfect for spending time together around the table with the ones you love. Hope you and your family enjoys.
- 2 tablespoons Olive Oil
- 4 bone-in chicken thighs
- Salt and Pepper
- 2 tablespoons butter
- ¼ onion, diced
- 1 8-ounce container of sliced mushrooms
- 1 garlic clove, finely minced
- 1 teaspoon Knorr Selects® Granulated Chicken Flavor Bouillon
- 1 cup heavy whipping cream (or crema mexicana)
In a large skillet, heat oil.
Add salt and pepper to both sides of the chicken.
Sear the chicken on both sides.
Remove chicken from pan.
(Note: Chicken will not be fully cooked).
Melt butter in the skillet and add onion.
Cook for 1 minute, stirring constantly.
Add the mushrooms.
Stir to combine.
Cook for 4-5 minutes.
Add the garlic clove, chicken bouillon, and whipping cream.
Stir to combine.
Return the chicken to the skillet.
Turn the heat to low.
Cover and cook for 5 minutes more, or until chicken is fully cooked.
Serve with rice and veggies.
You can also use boneless chicken breast.
More Mexican Chicken Recipes
Entomatadas de Pollo (Chicken Entomatadas)
Enmoladas (Chicken Mole Enchiladas)
Ensalada de Pollo (Creamy Mexican Chicken Salad)
Chicken in Creamy Poblano Sauce (or Pollo en Crema de Chile Poblano)
Chicken Tinga Tostadas
Mexican Deviled Chicken, or Pollo a la Diabla
Chicken Drumsticks in Tamarind Chile Sauce
Mexican Chicken Torta
Chicken in Creamy Chipotle Sauce, or Pollo al Chipotle
Caldo de Pollo, or Mexican Chicken Soup
Pozole Blanco, or White Chicken Pozole